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A tasty mixture of shrimp, black bean, corn and avocado served in flour tortillas with sour cream and fresh cilantro.

Shrimp and Avocado Soft Tacos

1 pound cooked medium-size fresh shrimp, peeled and deveined
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, rinsed and drained
1 cup salsa
1 tablespoon lime juice
3 small avocados peeled and cubed
1 (12-count) package 8-inch flour tortillas
1 (8-ounce) container regular, low-fat or non-fat sour cream
1/4 cup chopped fresh cilantro

  1. Stir together first 6 ingredients, and spoon evenly onto tortillas. Roll up, jellyroll fashion; top with sour cream and cilantro. Serve at room temperature.

Makes 12 tacos.

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